Ahhhhh...That Feels Good!

Happy after-Christmas everybody....and now a confession:
I've been collecting cookbooks for years now...and I've had up to 3,000 at one time. Yes, it's a sickness but I took the first step to recovery over our long holiday weekend. I spent hours deciding which ones to keep and which ones to donate. Believe it or not I now only have about 500. My cookbook library looks so empty and the ones that are left look lonely!
We're all singing "Simplify!" so I took it to heart. All those cookbooks were just making me feel guilty for not paying attention to them....or I had promised myself that I would go through them and clip out the recipes that I just had to keep (but it didn't get done).
As I left this morning, I looked back at the many, many grocery sacks full of cookbooks for one last goodbye. So long to all the casseroles and grill-out recipes, the appetizer and salad dressing recipes, the desserts, the dips, the salads and soups. I have to stop now because I'm feeling a little "Seussical".
I actually do feel a bit lighter...a little less responsible...a lot more grateful for the cookbooks that remain.

Until next time,
Angel

Buddy's First Snow!

Let's Play!

Buddy got his first taste of Utah snow.....most of the photos I took were just a blur, but these 3 came out pretty good. I think the first one is at the end of play time...you can see the bewildered look on his face, like, "okay Mom, I'm done now & my paws are cold!"

Angel

Associated Food Stores Christmas Party

I'm so lucky to work with AFS. What a nice group of people who show their appreciation and loyalty to their employees! As you know, that's hard to find these days so I am truly blessed to be part of this organization. Last weekend we had our annual Christmas party. Held in the morning at a local movie complex, it's designed so that employees can bring their children to play games and sit on Santa's lap...plus watch a movie of their choice. It was truly a party filled with laughter and holiday cheer...and I've brought along proof! Check out these photos of my friends and AFS Family.

Love,

Angel

Updated Website

Sorry I haven't checked in since just before Thanksgiving! Time flys by this time of year doesn't it? We have one pathetic little string of Christmas lights in our front window and the rest of our decorations have been in a holding pattern on the back patio since last weekend! Oh well, I expect I'll get my little tree out, my kitty ornaments, my Santa Collection and more put up over the next few days.

In the meantime, my website is getting a facelift and it looks terrific thanks to some very talented people that I work with. Please visit it and let me know what you think at www.cookingwithangel.com. New logo, extras, links, etc....and I've been busy writing little descriptions of each recipe. Wow! I didn't know there were so many on the site! Anyway, it should be completed entirely by the first of the year and I hope you enjoy the new look.

Earlier this week I did another Macey's Little Theatre Cooking Class in Sandy. We made the Angel Food Pound Cake and the Sugared Fairy Pecans. The best part was the end since we decided to cut the cake into cubes, top it with ice cream and chocolate sauce and top it with the pecans. Delicious! You'll find both of those recipes in my Stick of Butter Cookbook, available through Barnes and Noble and Seagull Books as well as on www.amazon.com.

I hope you're taking care of yourself, staying out of stress and in the holiday spirit. Life can be so distracting but if you'll just remember to give yourself some quiet moments throughout the day, the payback will be huge. If we can't hear our own inner voice we certainly can't hear any Divine guidance, right? Our only job here is to live joyously....write that down and keep it close. In the middle of chaos, just remembering to live joyously will bring you peace and calm, giving you a new perspective on any situation.

Have a wonderful weekend and I'll check back soon. By the way, I love your comments...they always make my day!
Angel

Update on my little Buddy

I love my new puppy....although we've now taken to calling him "The Bud-monster" (which he seems to enjoy!). These were taken a few days ago when we were out for a walk. He's now 4 months old and is getting better at herding our cats every day!

Hope you enjoyed the new "baby pictures"!

Angel

Thanksgiving Safety Tips

Wednesday morning you'll see ABC4's Nicea Degering and I walked through Dan's Foothill and talked about keeping our Thanksgiving meal out of the Danger Zone. Nobody wants to wind up sick from buffet food at Aunt Carol's house so, here's the list. One more tip I forgot to mention....have everyone bring their crockpot and keep your dressing, mashed potatoes, etc. safe and warm inside.

• Thaw turkey in the fridge? Figure 24 hours for every 5 pounds of turkey
  Thaw submerged in cold water? Change out the water every 30 minutes and a good measure is 1 pound for each half hour
• Internal temperature of 180 degrees (measure in the innermost part of the thigh….we recommend roasting your bird at 325. Please use a meat thermometer even if you have a pop up timer…just a good safety precaution
• If you stuff your turkey, make sure the dressing reaches 165 degrees. Some families don’t even stuff their bird anymore..and if you don’t…fill the cavity with chunks of onion, maybe big slices of oranges to help keep the turkey moist…oh & don’t forget to pull out the little packet of giblets!
• How long can you leave your food out…for example on a buffet table? Bacteria likes to show up between 40 degrees and 140 degrees…keep cold foods cold, hot foods hot….room temperature is not your friend.
• If you have leftovers, all of your hot foods like Gravy, vegetables, stuffing…reheat those to 165 degrees before eating them.
• My favorite personal tip? I like to take thick slices of bacon and lay them across the top of the turkey, the fat self bastes the bird and you get some great bacon to cut up into your mashed potatoes or sprinkle over your green beans.

If you have anything to add...please post it in the comments section of this message. Have a Happy Thanksgiving and make sure to watch ABC4's Good Morning Utah this Wednesday for more great ideas to keep in mind for the holidays.

Angel

Chocolate Show Crepes

This weekend is the Utah Chocolate Show....something I've been honored to be a part of since the beginning. Every year I run out of recipe handouts so, this time around I thought I'd wise up and post it here. If you'd like to sign up for a regular Chocolate Show newsletter (fun!), then visit http://www.utahchocolateshow.com/ and get set up.

Thanks for checking in!
Hugs as always,
Angel

Super Show-off Chocolate Crepes

When you want to impress your guests just say “Oui-Oui!” to this delicious dessert recipe. You make the crepes and your guests fill them with their own personal delicacies from your filling buffet.


Chocolate Crepes:
· 1 ½ cups whole milk
· 1 cup flour
· ¼ cup cocoa powder
· 3 T. powdered sugar
· 1 large egg
· 1 T. butter, melted
· ¼ t. vanilla extract (you can choose your own favorite flavoring)
· 1/8 t. salt

Whisk all ingredients together until batter is completely smooth. Cover and refrigerate for at least 20 minutes. You can keep this batter in the fridge up to 2 days before you use it.

Using a non-stick 6½-inch skillet (or crepe pan), liberally spray butter-flavored oil into the bottom. Place pan over medium-high heat until you can see the oil barely starting to smoke. Remove from heat and add 2 tablespoons of batter to the pan, swirling until the bottom is covered. Return to heat and cook crepe for 1 to 1½ minutes. You’ll notice the crepe getting a dry look on top and around the edges. With plastic spatula or flipper, loosen edges if necessary. Slide the spatula underneath the crepe and gently flip it upside down in the pan. Cook for at least 1 minute more and slide onto plate to keep warm. Lightly spray pan in between making each crepe. Easily makes 15 crepes.

Tips:
· Practice makes perfect. Know that you’ll probably tear the first few crepes as you adjust
the heat and get used to the swirling motion. No problem! It happens to all of us.
· Your crepe pan should be really quite hot.
· Make sure the crepe cooks long enough on the second side. Rushing this process will give
you a rubbery consistency in the center of your crepe.
· Have fun! Those French Chefs don’t have a thing on you!

Thick Chocolate Almond Sauce:
· 1 (14 oz.) can sweetened condensed milk
· 6-8 oz. semi sweet mini chocolate chips
· 1 t. almond extract
· Chopped almonds (if desired)

In medium size glass bowl, microwave milk on ½ power for 1-2 minutes or until hot. Remove from microwave and stir in chocolate chips until melted. Mix almond extract in last and, if desired, add chopped almonds.


What to have on your Crepe Buffet? Here’s a list (I prefer all of my fillings warmed):

First, the spread
· Peanut Butter
· Marshmallow Crème
· Nutella
· Fruit filled jam
· Honey
· Cream cheese sweetened with powdered sugar

Next, the specialties:
· Fresh sliced strawberries, pineapple, blackberries, bananas (can use frozen if necessary)
· Chopped nuts, toasted coconut, crushed cookies or graham crackers
· Pie filling
· The only exception to warming would, of course, be any type of mousse

The Topping:
· If using whipped cream, place it to the side of the crepe so each bite can be dipped
· Syrups, i.e. chocolate, caramel, berry coulis…even maple syrup can be used!
· Sprinkling of powdered sugar


Folding your crepes:
Traditionally, dessert crepes are folded into quarters….savory crepes are rolled. Whatever makes you happy is exactly what you should do.